fresh corn pie

Name: Fresh Corn Pie
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 - 9-inch deep dish pie shell, flute edges high; 4 - eggs, lightly beaten; 1 1/4 cup(s) heavy whipping cream; 1 teaspoon(s) salt; 1 tablespoon(s) grated yellow onion or very finely chopped; 1 1/2 cup(s) fresh corn kernels; 1 cup(s) lightly packed shredded extra-sharp cheddar cheese; 1 tablespoon(s) fresh chopped parsley; - paprika

(4 RATINGS)

1.87K Pinches 14 Photos

Kelly Williams

Forked River, NJ

Updated on Jun 28, 2018

This is a very old recipe of mine. Just a pretty and delicious way to serve that yummy summer corn! You could probably sub frozen corn, but I don't think canned corn would be a very good substitute for this recipe. It would probably be very mushy.

Rate

Blue Ribbon Recipe

This pie is a fantastic way to use fresh corn in the summer. It's layers of goodness. The fresh corn separates from the filling to create a sweet layer of corn that tastes awesome on top of the buttery crust. Cheesy and fabulous, the creamy layer is similar to a quiche consistency. In fact, the pie is sort of like a fresh corn quiche. A must-try, this is a fancy side dish or a light lunch.

— The Test Kitchen

prep time 15 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

1 - 9-inch deep dish pie shell, flute edges high
4 - eggs, lightly beaten
1 1/4 cups heavy whipping cream
1 teaspoon salt
1 tablespoon grated yellow onion or very finely chopped
1 1/2 cups fresh corn kernels
1 cup lightly packed shredded extra-sharp cheddar cheese
1 tablespoon fresh chopped parsley
- paprika

How To Make fresh corn pie

Test Kitchen Tips

Watch the crust to make sure the edges do not burn. You may need to use a pie crust shield or wrap a bit of aluminum foil around the edges to prevent burning.

Step 1

Preheat oven to 425º. Prick crust well on bottom and sides with a fork.

Step 2

Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
Step 3

Remove beans and parchment paper.
Step 4

Cut the corn kernels from the cob.
Step 5

Stir together rest of ingredients except paprika and parsley.
Step 6

Pour carefully into pie shell.
Step 7

Sprinkle with a little paprika for color.
Step 8

Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
Step 9

Cool about 10 minutes.
Step 10

Garnish with fresh chopped parsley, if desired.
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